Chicken Or Turkey Chef Salad Recipe

Cook or reheat poultry

If using raw chicken or turkey breast, preheat oven to 375°F (190°C). Season 2 breasts lightly with salt and pepper, place on a baking sheet, and roast 20–25 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice or shred into about 2 cups. If using leftover or rotisserie poultry, dice or shred and set aside.

Hard-boil eggs

Place 4 eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Cover, remove from heat, and let sit 10–12 minutes. Transfer eggs to an ice bath 5 minutes, then peel and halve or quarter.

Wash and dry all greens thoroughly. Chop romaine and shred iceberg so you have about 6 cups combined (4 cups romaine + 2 cups iceberg). If using baby greens, combine with the lettuces.

Halve 1 cup cherry tomatoes, peel/seed and slice cucumber to yield 1 cup, thinly slice 1/4 cup red onion, julienne or shred 1/2 cup carrot, and slice 1 avocado if using. Place each vegetable in separate small bowls or arrange on a cutting board for assembly.

Grate 3/4 cup cheddar cheese (or your choice of cheese). Cook 4 bacon slices until crisp (pan-fry or bake at 400°F/200°C for 12–15 minutes), drain on paper towel, and crumble. Prepare 1/2 cup croutons or toast 1/2 cup nuts in a dry skillet over medium heat 3–4 minutes until fragrant; cool.

In a small bowl or jar, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon honey, 2 teaspoons white wine vinegar (or lemon juice), 1 teaspoon olive oil, 1 tablespoon chopped parsley, 1 tablespoon chopped chives (or green onion), 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Whisk vigorously until smooth and creamy (or close jar and shake). Taste and adjust seasoning — add more vinegar for tang, honey for sweetness, or a splash of water/milk to thin to desired consistency. Refrigerate until ready to serve (keeps 3–4 days).

In a large salad bowl or on individual plates, place the chopped romaine and shredded iceberg (and baby greens if using) as the base.

Arrange the prepared protein and toppings in sections over the greens: spread 2 cups diced/shredded chicken or turkey, place the halved or quartered hard-boiled eggs, scatter 1 cup halved cherry tomatoes, 1 cup cucumber slices, 1/4 cup red onion slices, 1/2 cup shredded carrot, sliced avocado (if using), 3/4 cup shredded cheddar, crumbled bacon, and 1/2 cup croutons or toasted nuts.

Either toss the salad lightly with 3/4–1 cup of the dressing (adjust to taste) in a large bowl, or serve dressing on the side for guests to add. If tossing, gently fold ingredients until evenly coated, being careful not to mash avocado or eggs.

Season with additional salt and freshly ground black pepper to taste, garnish with extra chopped chives or parsley if desired, and serve immediately.